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duchessofcumberland

Cumberland Hill, RI, US
member

Recent Reviews


Re:Southern Fried Chicken

I had to add yogurt to my eggs since the buttermilk on hand was perhaps past its best. I let the dredged pieces sit a bit before frying and kept temp at 350 because that is what I am used to. This was moist, delicious and even better the next day. This will be a go to for the once or twice a year treat. The spice rub reminds me of Old Bay minus some heat.


Posted: 08:03 pm on September 19th 2016

Re:Pumpkin-Pecan Cake with Brown Sugar and Bourbon Glaze

I made the cake and candied pecans one day and glazed it the next. No heavy cream in the fridge after all, so used 1/2 & 1/2 instead. Glaze was not so thick, but tasted fine. Easy, pretty and everyone enjoyed. I prefer to bake with more buttermilk and less oil, so I had to go for this. Very moist. Great Fall Flavor.


Posted: 07:29 pm on October 23rd 2012

Re:Lemon Chicken Breasts with Capers

Looked good, was good. Very easy for the weeknight. This was lovely. I am sure that you could prep some of it a bit ahead of time if expecting guests, but I had some boneless breasts in the frig and was searching for something a little different. My husband did not even notice the generous amount of capers which are not his favorite and I did not have to scramble for some white wine for the sauce.


Posted: 07:31 pm on July 17th 2012

Re:Roasted Cod with Basil Pesto & Garlic Breadcrumbs

We usually don't care for tomatoes with fish, but with this, it was just a bit and just enough. I did not add garlic to the bread crumbs, as the pesto should have had enough. There was some pesto in the freezer to make this so easy for this time of year. I will make this a go to when haddock is on sale.


Posted: 08:14 pm on January 17th 2011

Re:Pecan Rum Tart

I used to be one of those to pick around a pecan pie because there was always just too much goo filling, but not with this tart. It is just a perfect balance of crust, filling and nuts! A must try for any lover of nuts.


Posted: 08:32 pm on November 16th 2007

Re:Crisp Panko Chicken Cutlets

We enjoyed this. I used Ian's whole wheat panko and chicken tenderloins. The sauce gave it some zing and the leftovers were just as tasty the next day. I might be add some ginger and/or garlic to the sauce next time.


Posted: 09:29 pm on November 7th 2007